BJ’s Wholesale Club Free Thanksgiving Turkey Recipes: A Complete Guide
Thanksgiving is a time for family, friends, and, of course, a delicious feast. Many people look forward to the centerpiece of the meal: the Thanksgiving turkey. BJ’s Wholesale Club often offers a promotion where members can receive a free turkey with a qualifying purchase, making it an even more affordable holiday. But once you have that free turkey, what do you do with it? This comprehensive guide provides a variety of recipes, tips, and techniques to help you prepare a Thanksgiving turkey that will impress your guests and leave them wanting more.
Understanding the BJ’s Wholesale Club Free Turkey Promotion
Before diving into recipes, let’s briefly discuss the BJ’s Wholesale Club free turkey promotion. While the specifics can change yearly, it generally involves spending a certain amount of money within a specific timeframe to qualify for a free turkey. Keep an eye on BJ’s advertising leading up to Thanksgiving to understand the exact requirements. Typically, there are stipulations regarding the minimum weight of the turkey and the brands of products you need to purchase.
Once you qualify, you’ll usually receive a coupon or voucher to redeem your free turkey. It’s crucial to read the fine print and understand the expiration date of the coupon. Plan your shopping and turkey pick-up accordingly to avoid any last-minute disappointments.
Preparing Your Turkey: A Step-by-Step Guide
No matter which recipe you choose, certain preparation steps are crucial for a safe and delicious Thanksgiving turkey.
1. Thawing the Turkey
This is arguably the most critical step. Never thaw a turkey at room temperature, as this allows bacteria to grow rapidly. There are two safe methods for thawing:
* **Refrigerator Thawing:** This is the safest and most recommended method. Allow approximately 24 hours of thawing time for every 5 pounds of turkey. Place the turkey in its original packaging on a tray or in a pan to catch any drips. This method requires planning ahead, so make sure you start thawing several days before Thanksgiving.
*Example:* A 15-pound turkey will take about 3 days to thaw in the refrigerator.
* **Cold Water Thawing:** This method is faster but requires more attention. Submerge the turkey (still in its original packaging) in a large container of cold water. Change the water every 30 minutes to ensure it stays cold. Allow about 30 minutes of thawing time per pound of turkey.
*Example:* A 15-pound turkey will take approximately 7.5 hours to thaw using the cold water method. This method requires very close supervision.
**Important Safety Note:** Once the turkey is thawed, cook it immediately. Do not refreeze a thawed turkey.
2. Cleaning the Turkey
Once thawed, remove the turkey from its packaging. Remove the giblets and neck from the cavity. These can be used to make gravy. Rinse the turkey inside and out with cold water. Pat it dry with paper towels. This helps the skin crisp up during roasting.
3. Brining (Optional, but Highly Recommended)
Brining is a process of soaking the turkey in a salt-water solution. This helps to retain moisture during cooking, resulting in a more tender and flavorful bird. There are two main types of brining:
* **Wet Brining:** This involves submerging the turkey in a solution of water, salt, sugar, and spices.
* *Basic Wet Brine Recipe:* For a 12-15 pound turkey:
* 1 gallon of water
* 1 cup kosher salt
* 1/2 cup sugar (brown or white)
* Optional: Herbs (rosemary, thyme), spices (peppercorns, bay leaves), citrus peels (orange, lemon)
* Combine all ingredients in a large pot and heat until salt and sugar are dissolved. Let the brine cool completely before adding the turkey. Submerge the turkey in the brine in a food-safe container or brining bag. Refrigerate for 12-24 hours. Rinse the turkey thoroughly before roasting.
* **Dry Brining:** This involves rubbing a mixture of salt and spices directly onto the turkey skin.
* *Basic Dry Brine Recipe:* For a 12-15 pound turkey:
* 1 tablespoon kosher salt per 5 pounds of turkey
* Optional: Herbs (rosemary, thyme, sage), spices (garlic powder, onion powder, paprika)
* Combine salt and spices in a bowl. Rub the mixture all over the turkey, including under the skin of the breast and legs. Place the turkey on a wire rack in the refrigerator for 24-72 hours. No need to rinse before roasting. The skin will dry out, promoting crispiness.
4. Preparing the Turkey for Roasting
Before placing the turkey in the oven, there are a few more steps to ensure a perfectly roasted bird.
* **Stuffing (Optional):** If you choose to stuff your turkey, do so just before roasting. Stuffing can create a breeding ground for bacteria if left at room temperature for too long. Pack the stuffing loosely to allow heat to circulate properly. Be sure the stuffing reaches a safe internal temperature of 165°F (74°C) to prevent foodborne illness.
* **Herb Butter Rub:** This adds flavor and helps the skin brown beautifully. Mix softened butter with chopped herbs (rosemary, thyme, sage), garlic, salt, and pepper. Rub the mixture under the skin of the breast and legs, as well as all over the outside of the turkey.
* **Trussing (Optional):** Trussing involves tying the legs together with kitchen twine. This helps the turkey cook more evenly and prevents the legs from drying out. While not strictly necessary, it can improve the appearance of the finished bird.
* **Adding Aromatics:** Place aromatics such as quartered onions, celery, carrots, and herbs in the bottom of the roasting pan. These will add flavor to the pan drippings, which can be used to make gravy.
Thanksgiving Turkey Recipes: From Classic to Creative
Now that you’ve prepared your turkey, it’s time to choose a recipe. Here are several options to suit different tastes and skill levels:
1. Classic Roasted Turkey
This is the quintessential Thanksgiving turkey, perfect for traditionalists.
* **Ingredients:**
* 1 (12-15 pound) turkey
* 1/2 cup butter, softened
* 2 tablespoons chopped fresh rosemary
* 2 tablespoons chopped fresh thyme
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 onion, quartered
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cups chicken broth
* **Instructions:**
1. Preheat oven to 325°F (163°C).
2. Prepare the turkey as described above (thawing, cleaning, brining optional, herb butter rub).
3. Place the turkey on a roasting rack in a roasting pan.
4. Scatter the onion, carrots, and celery around the turkey.
5. Pour 2 cups of chicken broth into the bottom of the pan.
6. Roast for 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the turkey with pan juices every 30-45 minutes.
7. If the skin starts to brown too quickly, tent the turkey with aluminum foil.
8. Let the turkey rest for at least 20 minutes before carving.
9. Use the pan drippings to make gravy.
2. Herb-Roasted Turkey with Lemon and Garlic
This recipe adds a bright, citrusy flavor to the classic roasted turkey.
* **Ingredients:**
* 1 (12-15 pound) turkey
* 1/2 cup butter, softened
* 2 tablespoons chopped fresh rosemary
* 2 tablespoons chopped fresh thyme
* 2 cloves garlic, minced
* 1 lemon, zested and juiced
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 onion, quartered
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cups chicken broth
* **Instructions:**
1. Preheat oven to 325°F (163°C).
2. Prepare the turkey as described above (thawing, cleaning, brining optional).
3. In a bowl, combine the softened butter, rosemary, thyme, garlic, lemon zest, lemon juice, salt, and pepper. Rub the mixture under the skin of the breast and legs, as well as all over the outside of the turkey.
4. Place the turkey on a roasting rack in a roasting pan.
5. Scatter the onion, carrots, and celery around the turkey.
6. Pour 2 cups of chicken broth into the bottom of the pan.
7. Roast for 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the turkey with pan juices every 30-45 minutes.
8. If the skin starts to brown too quickly, tent the turkey with aluminum foil.
9. Let the turkey rest for at least 20 minutes before carving.
10. Use the pan drippings to make gravy.
3. Spatchcock Turkey (Butterflied Turkey)
Spatchcocking, or butterflying, a turkey involves removing the backbone so that the turkey lies flat. This allows it to cook more quickly and evenly, resulting in crispy skin and juicy meat.
* **Ingredients:**
* 1 (12-15 pound) turkey
* 1/4 cup olive oil
* 2 tablespoons paprika
* 2 tablespoons garlic powder
* 1 tablespoon onion powder
* 1 tablespoon dried oregano
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* **Instructions:**
1. Preheat oven to 425°F (220°C).
2. Prepare the turkey as described above (thawing, cleaning, brining optional).
3. Place the turkey breast-side down on a cutting board. Use kitchen shears or a sharp knife to cut along both sides of the backbone, removing it completely. You can save the backbone to make stock.
4. Flip the turkey over and press down firmly on the breastbone to flatten it. Tuck the wing tips under the body.
5. In a bowl, combine the olive oil, paprika, garlic powder, onion powder, oregano, salt, and pepper. Rub the mixture all over the turkey.
6. Place the turkey on a roasting rack in a roasting pan.
7. Roast for 1-1.5 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
8. Let the turkey rest for at least 15 minutes before carving.
4. Smoked Turkey
Smoking a turkey adds a unique smoky flavor that is sure to impress. You’ll need a smoker for this recipe.
* **Ingredients:**
* 1 (12-15 pound) turkey
* 1/4 cup olive oil
* 2 tablespoons paprika
* 2 tablespoons garlic powder
* 1 tablespoon onion powder
* 1 tablespoon brown sugar
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Wood chips (hickory, apple, or mesquite)
* **Instructions:**
1. Prepare the turkey as described above (thawing, cleaning, brining optional).
2. In a bowl, combine the olive oil, paprika, garlic powder, onion powder, brown sugar, salt, and pepper. Rub the mixture all over the turkey.
3. Prepare your smoker according to the manufacturer’s instructions. Aim for a temperature of 250°F (121°C).
4. Add wood chips to the smoker.
5. Place the turkey directly on the smoker grate.
6. Smoke for 4-6 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
7. Maintain a consistent temperature throughout the smoking process. Add more wood chips as needed to generate smoke.
8. Let the turkey rest for at least 20 minutes before carving.
5. Deep-Fried Turkey (Use Extreme Caution!)
Deep-frying a turkey is a quick way to cook a turkey and results in crispy skin. However, it is essential to exercise extreme caution when deep-frying, as it involves using a large amount of hot oil.
* **Ingredients:**
* 1 (10-12 pound) turkey (smaller is safer for deep frying)
* Peanut oil (enough to completely submerge the turkey)
* Turkey injection marinade (various flavors available)
* Turkey fryer
* **Instructions:**
**WARNING: Deep-frying a turkey is dangerous and can result in serious burns or fires if not done correctly. Only attempt this if you are experienced and comfortable with the process.**
1. **Safety First:** Always deep-fry a turkey outdoors, away from buildings and flammable materials. Use a propane turkey fryer specifically designed for this purpose. Wear safety goggles and oven mitts.
2. Prepare the turkey as described above (thawing, cleaning, **ENSURE TURKEY IS COMPLETELY DRY**). Remove the pop-up timer, giblets and neck. It is crucial that the turkey is completely dry inside and out to prevent a dangerous oil splatter.
3. Inject the turkey with your chosen marinade according to the marinade instructions.
4. Fill the turkey fryer with peanut oil according to the manufacturer’s instructions. The oil level should be high enough to completely submerge the turkey, but not so high that it overflows when the turkey is added. A good rule of thumb is to place the turkey in the empty fryer pot and fill with water until the turkey is covered. Remove the turkey and measure the water level; this is the amount of oil you will need.
5. Heat the oil to 350°F (177°C).
6. Slowly and carefully lower the turkey into the hot oil using the fryer’s lifting device. It is absolutely crucial to lower the turkey slowly to avoid oil splashing.
7. Fry for approximately 3-4 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
8. Carefully remove the turkey from the oil and place it on a wire rack to drain.
9. Let the turkey rest for at least 15 minutes before carving.
10. **Allow the oil to cool completely before disposing of it properly.**
Tips for a Perfect Thanksgiving Turkey
* **Use a Meat Thermometer:** This is the most accurate way to ensure that your turkey is cooked to a safe internal temperature of 165°F (74°C).
* **Don’t Overcook:** Overcooked turkey is dry and tough. Use a meat thermometer and remove the turkey from the oven as soon as it reaches the correct temperature.
* **Let it Rest:** Allowing the turkey to rest for at least 20 minutes before carving allows the juices to redistribute, resulting in a more tender and flavorful bird.
* **Make Gravy with Pan Drippings:** The pan drippings from the roasted turkey are a delicious base for gravy. Simply strain the drippings, skim off the fat, and whisk in flour or cornstarch to thicken.
* **Plan Ahead:** Thanksgiving is a busy holiday. Plan your menu, shopping list, and cooking schedule in advance to avoid last-minute stress.
* **Utilize BJ’s Wholesale Club:** In addition to the free turkey, BJ’s offers great deals on other Thanksgiving essentials like side dishes, desserts, and beverages.
Side Dish Suggestions
No Thanksgiving turkey is complete without delicious side dishes. Here are a few suggestions:
* **Mashed Potatoes:** A classic side dish that can be made creamy and flavorful with butter, milk, and cream cheese.
* **Stuffing:** Whether you stuff the turkey or bake it separately, stuffing is a must-have. Experiment with different ingredients like sausage, cranberries, and nuts.
* **Green Bean Casserole:** A traditional side dish made with green beans, cream of mushroom soup, and crispy fried onions.
* **Cranberry Sauce:** Homemade cranberry sauce is easy to make and adds a tart and sweet complement to the savory turkey.
* **Sweet Potato Casserole:** A sweet and comforting side dish topped with marshmallows or a pecan streusel.
* **Rolls:** Warm, soft rolls are perfect for soaking up gravy and completing the Thanksgiving meal.
Carving the Turkey
Carving the turkey properly will ensure that your guests get the most tender and juicy pieces of meat.
1. **Let the Turkey Rest:** As mentioned above, let the turkey rest for at least 20 minutes before carving.
2. **Remove the Legs:** Use a sharp knife to cut through the skin and joint connecting the leg to the body. Pull the leg away from the body and cut through the joint. Separate the thigh and drumstick at the joint.
3. **Remove the Wings:** Cut through the skin and joint connecting the wing to the body. Pull the wing away from the body and cut through the joint.
4. **Carve the Breast:** Use a sharp, long knife to carve thin slices of breast meat, starting from the outside and working your way towards the breastbone. Angle the knife slightly to follow the curve of the breastbone.
5. **Arrange on a Platter:** Arrange the carved turkey meat on a platter and serve immediately.
Troubleshooting Common Turkey Problems
* **Dry Turkey:** Brining is the best way to prevent dry turkey. Also, avoid overcooking and baste the turkey regularly during roasting.
* **Unevenly Cooked Turkey:** Ensure the turkey is fully thawed before cooking. Use a meat thermometer to check the internal temperature in multiple places. Spatchcocking the turkey can also help with even cooking.
* **Skin Not Crispy:** Pat the turkey dry before roasting and rub it with butter or oil. Roast at a higher temperature for the last 30 minutes of cooking. You can also use the broiler for a few minutes, but watch carefully to prevent burning.
* **Stuffing Not Cooked Through:** Pack the stuffing loosely and make sure it reaches a safe internal temperature of 165°F (74°C).
Conclusion
With BJ’s Wholesale Club offering free Thanksgiving turkeys and a plethora of delicious recipes available, there’s no reason why you can’t create a memorable and affordable Thanksgiving feast. Remember to prioritize safety, plan ahead, and have fun in the kitchen! By following these tips and techniques, you’ll be well on your way to preparing a Thanksgiving turkey that will be the talk of the table. Happy Thanksgiving! Enjoy your free turkey from BJ’s Wholesale Club!